Chicken Ricotta Meatballs with Spinach Alfredo Sauce – A Creamy Delight!

Preheat your oven to 400°F (200°C). In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, salt, and pepper. Mix everything until fully combined.
Form the Meatballs:
Shape the mixture into meatballs and place them on a baking sheet lined with parchment paper.
Bake the Meatballs:
Bake in the preheated oven for about 20 minutes, or until the meatballs are golden brown and cooked through.
Make the Spinach Alfredo Sauce:
While the meatballs are baking, melt butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until it’s melted and smooth. Add the fresh spinach and cook until wilted, then season with salt and pepper to taste.
Assemble the Dish:
Serve the baked chicken ricotta meatballs over your cooked pasta. Drizzle the creamy spinach Alfredo sauce over the top and enjoy!
Serving and Storage Tips: